Monday, September 14, 2009

Roasted Potatoes and or Vegetables

Seach for DIETS in the search box at the top left of the page.

 Cut potatoes into 2 inch pieces

 Partially peel and seed a medium eggplant and cut into 2 inch pieces.  Small eggplants do not need to be seeded or peeled.

 Add to the potatoes.

 Add large chumks of onion.

 Continue with red and or green peppers and zucchini.

 Don't forget that the beasts in the house like some vegetables.

 Add celery and carrots.

 Coat all vegetables with generous amounts of olive oil.

Add  salt and pepper.

 Any number of herbs and vegetables may be added.  These are my favorites.

 Notice whole gloves of garlic included.
 Stir in the oil, herbs and spices.

 Roast at 350 to 400 degrees till vegetables are tender and slightly charred.

 Stir during the roasting process a couple of times.  Lots of steam!

 See the nice browning on the vegetables.

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